SKINNY CHOCOLATES RECIPES

Steps:

• Preheat oven to 350°F.  Lightly spray a 9 x 13 inch non-stick baking pan with cooking spray.
• In a large bowl, combine the flour, baking soda, salt and cinnamon and stir to blend.
• In another bowl, whisk the sugars with the butter, egg whites, applesauce and vanilla until light and fluffy.
• Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.
• Fold in white chocolate chips and 1/3 cup cranberries. Spread batter onto the baking pan using the back of a measuring cup to smooth evenly.
• Bake 10 - 14 minutes, until the edges are light brown and a toothpick inserted comes out clean. Don't over-bake or your bars will be dry. Let it cool completely on wire rack.
• Meanwhile, prepare the frosting; in a large bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla until well-blended. Frost bars and sprinkle with remaining cranberries. Drizzle with the melted white chocolate.
• *To melt the chocolate, place in a microwave safe cup and heat 15 seconds; stir. Another 15 seconds; stir until the chocolate is melted.
• When the chocolate sets, cut into 15 large squares (5 cuts by 3 cuts with the knife). Then cut each square in half diagonally to create triangles. Store in the refrigerator until ready to serve.

Steps:

• Preheat oven to 325°F. Spray a 9x5-inch loaf pan with cooking spray.
• Combine flour, sugar, baking soda, and salt in a large bowl. Mix well.
• Add chocolate chips and gently mix to combine.
• In a medium bowl, mix egg, vanilla, melted butter, apple sauce and zucchini. Add to the flour mixture and stir until just blended.
• Pour batter into the prepared 9x5-inch loaf pan. Bake 45-55 minutes, or until a toothpick inserted in the center comes out clean.
• Cool for about 10 minutes. Remove loaf from pan and let it cool before slicing.